Chitarra al Pomodoro with Green Herb Oil and Parmesan
Chitarra al Pomodoro with Green Herb Oil and Parmesan
Ingredients
For the Pomodoro Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 28 ounces canned San Marzano tomatoes, crushed by hand
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Green Herb Oil
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup fresh oregano, packed, leaves only
- 2 tablespoons fresh chives, chopped
- 1 clove garlic, minced
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Pasta and Garnish
- 1 pound spaghetti alla chitarra
- 1 cup Parmesan cheese, finely grated, plus more for serving
- 4 fresh oregano or marjoram sprigs, for garnish
Instructions
- 1
Prepare the Pomodoro Sauce: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 5 min
- 2
Pour in the crushed San Marzano tomatoes. Stir in the torn basil leaves, granulated sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the more developed the flavor will be.
⏱️ 30 min
- 3
While the sauce simmers, prepare the Green Herb Oil: In a food processor or blender, combine the fresh parsley, oregano, chives, minced garlic, extra virgin olive oil, lemon juice, salt, and black pepper. Process until smooth and vibrant green. Set aside.
⏱️ 10 min
- 4
Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti alla chitarra and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 10 min
- 5
Finish the Dish: Add the drained pasta directly to the pot with the pomodoro sauce. Add 1/2 cup of the reserved pasta water and the 1 cup of finely grated Parmesan cheese. Toss vigorously to coat the pasta, allowing the cheese to melt and emulsify with the sauce, creating a rich, glossy coating. Add more pasta water if needed to achieve the desired consistency.
⏱️ 5 min
- 6
To Serve: Divide the pasta among individual serving bowls, mounding it in the center. Drizzle generously with the green herb oil, allowing it to pool around the base of the pasta. Dust with additional finely grated Parmesan cheese and garnish each serving with a fresh sprig of oregano or marjoram.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chitarra al Pomodoro with Green Herb Oil and Parmesan
Ingredients
For the Pomodoro Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 28 ounces canned San Marzano tomatoes, crushed by hand
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Green Herb Oil
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup fresh oregano, packed, leaves only
- 2 tablespoons fresh chives, chopped
- 1 clove garlic, minced
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Pasta and Garnish
- 1 pound spaghetti alla chitarra
- 1 cup Parmesan cheese, finely grated, plus more for serving
- 4 fresh oregano or marjoram sprigs, for garnish
Instructions
- 1
Prepare the Pomodoro Sauce: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 5 min - 2
Pour in the crushed San Marzano tomatoes. Stir in the torn basil leaves, granulated sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the more developed the flavor will be.
⏱️ 30 min - 3
While the sauce simmers, prepare the Green Herb Oil: In a food processor or blender, combine the fresh parsley, oregano, chives, minced garlic, extra virgin olive oil, lemon juice, salt, and black pepper. Process until smooth and vibrant green. Set aside.
⏱️ 10 min - 4
Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti alla chitarra and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 10 min - 5
Finish the Dish: Add the drained pasta directly to the pot with the pomodoro sauce. Add 1/2 cup of the reserved pasta water and the 1 cup of finely grated Parmesan cheese. Toss vigorously to coat the pasta, allowing the cheese to melt and emulsify with the sauce, creating a rich, glossy coating. Add more pasta water if needed to achieve the desired consistency.
⏱️ 5 min - 6
To Serve: Divide the pasta among individual serving bowls, mounding it in the center. Drizzle generously with the green herb oil, allowing it to pool around the base of the pasta. Dust with additional finely grated Parmesan cheese and garnish each serving with a fresh sprig of oregano or marjoram.
⏱️ 5 min